Garlic Parmesan Chicken Tenders
Garlic Parmesan Chicken Tenders is a medium American recipe that serves 4. 450 calories per serving. Recipe by More Nick on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $10.02 total, $2.51 per serving
Ingredients
- 1.5 pounds Chicken Tenderloins (skinless, boneless)
- 1 cup Buttermilk (full‑fat for best tenderness)
- 1 teaspoon Smoked Paprika (adds smoky depth)
- 0.5 teaspoon Salt (kosher salt)
- 0.5 cup All-Purpose Flour (for dredging)
- 1 large Egg (beaten)
- 0.25 cup Potato Starch (helps create extra crunch)
- 1 cup Panko Breadcrumbs (Japanese style breadcrumbs)
- 3 tablespoons Unsalted Butter (for sauce)
- 2 cloves Roasted Garlic (soft, mashed)
- 0.5 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Mayonnaise (regular)
- 0.5 teaspoon Dried Oregano (optional, adds herb flavor)
- 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
Instructions
Marinate Chicken
Place the chicken tenderloins in a mixing bowl, pour the buttermilk over them, add smoked paprika and a pinch of salt, then toss until every piece is fully coated. Let the chicken sit for 10 minutes.
Time: PT10M
Prepare Dredge
In a shallow dish combine the flour, potato starch, panko breadcrumbs, and a pinch of salt. In a separate bowl beat the egg.
Time: PT5M
Coat Chicken
Remove each tender from the buttermilk, dip it into the beaten egg, then roll it in the dredge mixture, pressing lightly so the coating adheres. Arrange coated pieces on a clean plate.
Time: PT5M
Fry Chicken
Heat the vegetable oil in the frying pan to 350°F (180°C). Fry the chicken in batches, turning once, until golden brown and cooked through, about 3‑4 minutes per side. Transfer to paper towels to drain.
Time: PT10M
Temperature: 350°F
Prepare Garlic Parmesan Sauce
In a saucepan melt the butter over medium heat, add the mashed roasted garlic and sauté for 1 minute. Stir in the mayonnaise, grated Parmesan, and oregano. Cook, stirring, until the sauce is smooth and glossy, about 3‑4 minutes.
Time: PT5M
Temperature: medium heat
Combine Chicken and Sauce
Place the fried chicken tenders in a large bowl, pour the garlic‑Parmesan sauce over them, and toss gently until every piece is evenly coated. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 25 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Egg, Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Tenderloins: Chicken breast strips
- Instead of Buttermilk: Milk + 1 tbsp lemon juice
- Instead of Smoked Paprika: Regular paprika
- Instead of Salt: Sea salt
- Instead of All-Purpose Flour: Cake flour
- Instead of Egg: Egg substitute
- Instead of Potato Starch: Cornstarch
- Instead of Panko Breadcrumbs: Regular breadcrumbs
- Instead of Unsalted Butter: Margarine
- Instead of Roasted Garlic: Garlic paste
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Mayonnaise: Greek yogurt
- Instead of Dried Oregano: Italian seasoning
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Mixing Bowl
- Shallow Dish
- Whisk or Fork
- Frying Pan or Deep Fryer
- Tongs
- Paper Towels
- Saucepan
- Grater
- Measuring Cups and Spoons
- Thermometer (optional)
- Plate for Serving
Critical Steps — Do Not Skip
- Marinate the chicken long enough for flavor and tenderness.
- Maintain oil temperature at 350°F for a crisp, non‑greasy coating.
- Coat the chicken evenly and press the dredge onto the surface.
- Do not over‑cook the chicken; it should reach an internal temperature of 165°F.
- Make the sauce just before serving to keep the tenders crunchy.
Chef Tips from the Video
- Pat the chicken dry with paper towels after the buttermilk soak for a better crust.
- Add a pinch of cayenne to the dredge for a subtle heat.
- Serve with a side of honey mustard or ranch for dipping.
Troubleshooting
Chicken is not crispy after frying.
Make sure the oil is at 350°F before adding the chicken and avoid overcrowding the pan; fry in small batches.
Sauce is too thick.
Thin it with a teaspoon of warm water or an extra splash of mayonnaise while stirring.
Chicken is undercooked inside.
Check internal temperature with a meat thermometer; it should read 165°F. If needed, finish cooking in a preheated 350°F oven for 5‑7 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to regain crispness.
Freezer: Cool the cooked tenders completely, then freeze in a single layer on a tray before transferring to a zip‑top bag. Freeze up to 2 months. Reheat directly from frozen in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance and keep refrigerated.
- The garlic‑Parmesan sauce can be prepared earlier; reheat gently before tossing.
- For maximum crunch, fry the chicken just before serving.
Frequently Asked Questions
What is the cultural significance and history of chicken tenders in American cuisine?
Chicken tenders, also known as chicken strips, became popular in the United States during the fast‑food boom of the 1970s and 1980s, offering a convenient, bite‑size protein that could be fried quickly and served with a variety of dipping sauces.
How do regional variations of fried chicken in the United States differ from this Parmesan Garlic Chicken Tenders recipe?
Southern fried chicken often uses a seasoned flour batter and buttermilk soak, while this recipe adds potato starch, panko, and a garlic‑Parmesan mayo sauce, giving it a lighter crunch and a richer, cheesy flavor profile.
What occasions or celebrations is Parmesan Garlic Chicken Tenders traditionally associated with in American culture?
Crispy chicken tenders are a staple at casual gatherings such as family game nights, sports parties, picnics, and kid‑friendly celebrations, where they serve as a crowd‑pleasing finger food.
What other American side dishes pair well with Parmesan Garlic Chicken Tenders?
They pair beautifully with classic sides like coleslaw, sweet potato fries, mac and cheese, or a fresh garden salad dressed with a light vinaigrette.
What makes Parmesan Garlic Chicken Tenders special or unique in American fried‑chicken cuisine?
The combination of a panko‑potato starch coating for extra crunch, a buttery garlic‑Parmesan mayo sauce, and the aromatic oregano creates a richer, cheese‑forward flavor that sets this dish apart from standard fried chicken strips.
How has the recipe for chicken tenders evolved over time in the United States?
Originally simple breaded strips, modern recipes now experiment with diverse coatings (panko, cornflakes, nuts) and sauces (sriracha mayo, honey mustard, garlic‑Parmesan) to cater to evolving taste preferences and dietary trends.
What are common misconceptions about making crispy chicken tenders at home?
Many think deep‑frying automatically yields crispness, but temperature control, a dry coating, and a proper dredge mixture (including starches) are essential for a truly crunchy result.
What are the most common mistakes to avoid when making Parmesan Garlic Chicken Tenders?
Common errors include using oil that’s not hot enough, overcrowding the pan, and not patting the chicken dry before coating. Each of these leads to soggy, unevenly cooked tenders.
Why does this recipe use potato starch and panko instead of just flour for the coating?
Potato starch absorbs less oil and creates a lighter, crispier texture, while panko adds a airy crunch. Together they give the tenders a superior crunch compared to a plain flour coating.
What does the YouTube channel More Nick specialize in?
The YouTube channel More Nick focuses on approachable, home‑cooked comfort food recipes, often featuring quick techniques, bold flavors, and step‑by‑step visual guides for everyday cooks.
Last updated: August 31, 2026
